An excellent dish! I made it with zucchinis instead of asapargus and 5 eggs instead of that egg white thinggie. It was really yum. Easy to make as well so will definetly make it again. Just the right portion size for a small green side salad and a light fruit dessert.
I made this dish today and left out the breadcrumbs. I also only had 5 eggs so used 3 whole large eggs and 2 egg whites. I found this to be a great alternative for breakfast. The ricotta cheese gave it an almost creamy taste and interesting texture. Next time I might add some sun dried tomatoes to give it a bit more flavour.
I made half this recipe for 2 of us for Easter Breakfast = really good!! It would serve 4 as we had bacon and cantaloupe along with it. I had 9 ounces of asparargus chopped about 2/3 cup /- onions 1 teaspoon garlic and forgot the pepper. I used 3 whole eggs and 3 ounces of gruyere. I added the cooked veggies to an 8x8 baking dish then layered a small amount of cheese on top then the egg mixture topped with the remaining cheese. It was nicely browned and slightly crusty around the edges. Creamy and good combination of flavors.
This never firmed up. I ended up cooking it for almost an hour. Additionally the asparagus really should’ve been steamed first - it was too crunchy for the dish. Not a keeper
This is a great dish! Excellent option for a brunch. Like the comment above about sun-dried tomatoes - would add a nice flavor I think.
I made it as written except for the cheese. I used half no fat cheese and half grated cheddar on top. Very good.
